Name: Smoked Serrano Cranberry Chutney
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 4 cups
Ingredients: 1/2 cup water; 1/2 cup orange juice; 1 1/2 cups fresh or frozen cranberries; 1 cup brown sugar; 1/4 cup minced shallot; 4 Serrano chiles, destemmed and deseeded; 1/4 cup small diced dried apricots; 1 Tbsp. apple cider vinegar

Home | Recipes | Smoked Serrano Cranberry Chutney

Smoked Serrano Cranberry Chutney

Recipe by Chef Scott Callahan

Healthy Cooking

30-Minute Meals

Add some spice to your Thanksgiving meal! This is a unique alternative to the usual cranberry chutney found on many Thanksgiving holiday feast tables. The fruit, holiday spices, and serrano chiles all add layers of complex flavors to the traditional sauce.

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Serves 4 cups

Prep Time 10 minutes

Cooking Time 25 minutes

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Ingredients

1/2 cup water 1/2 cup orange juice 1 1/2 cups fresh or frozen cranberries 1 cup brown sugar 1/4 cup minced shallot 4 Serrano chiles, destemmed and deseeded 1/4 cup small diced dried apricots

2 Tbsp. Sliced Crystallized Ginger, minced

1 Tbsp. Crushed Urfa Chiles

1 tsp. Ground Indonesian Cinnamon

1/2 tsp. Ground Jamaican Allspice

1 Tbsp. apple cider vinegar

Directions

In a small saucepan, bring water and orange juice to a boil. Stir in cranberries and brown sugar. Reduce to a simmer and stir in the remaining ingredients. Continue simmering, stirring occasionally, until the sauce thickens and heavily coats the back of a spoon, about 15 to 20 min. Delicious served warm, room temperature or chilled.

Recipe Notes

This chutney is spicy but the heat mellows over time. For a milder version, use half the amount of suggested Serrano and Urfa.